Wednesday, December 14, 2011

The eggnog flavor, here transformed into truffles (a very easy recipe that does not call for many ingredients) has already been around my kitchen in cookie, crème brûlée and ice cream form; I loved each and every one of the twists on that classic holiday flavor and maybe, if there’s still time, I will also try Flo Braker’s eggnog pound cake.

Another twist on a classic I adore is Eric Prydz’s “Call on Me” (despite the lame video clip) – not to mention it’s great for the treadmill, too. :)

Place chocolate and cream in a small heatproof bowl and melt over a saucepan of simmering water, stirring until creamy and smooth. Remove from the heat, add the rum and mix to combine. Set aside to cool, then cover the bowl with plastic wrap and refrigerate until firm, about 3 hours or overnight. Using a small cookie-scoop or a small spoon, make truffles with 1 ½ teaspoons of ganache per truffle and roll into the cocoa powder. Place in fluted paper cases. Keep refrigerated. Truffles can be refrigerated for up to 5 days.